Ingredients

• 1 whole VEAL or BEEF SHANK, 3 to 3½ pounds
• KOSHER SALT and freshly ground
• BLACK PEPPER
• 6 tablespoons extra-virgin OLIVE OIL
• 1 medium CARROT, cut in 1/4-inch-thick coins
• 1 small SPANISH ONION, diced
• 1 CELERY stalk, cut in 1/4-inch slices
• Leaves from 1 bunch of fresh
• THYME, chopped
• 2 cups BASIC TOMATO SAUCE (page 220)
• 2 cups BROWN CHICKEN STOCK
• (page 141)
• 2 cups dry WHITE WINE
• GREMOLATA
• Leaves from 1 bunch of flat-leaf PARSLEY
• 1/2 cup PINE NUTS, toasted at 400°F. for 2 minutes
• Zest of 1 LEMON
• 1/4 cup freshly grated HORSERADISH
• KOSHER SALT and freshly ground
• BLACK PEPPER

Directions

• 1. Preheat the oven to 375°F.
• 2. Season the shank all over with salt and pepper. In a heavy bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 min utes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
• 3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, mak ing sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
• 4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horse radish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
• 5. Remove the casserole from the oven and let stand for 10 min utes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.

Notes

• There is probably nothing more dramatic-or better to eat-than a whole veal shank. It's a showstopper; when we bring this out from the kitchen prior to carving it tableside, every head turns, and for good reason. The succulent meat and the delicious marrow are truly
• impressive.

Photos